2 teaspoons butter
4 cups all-purpose flour, plus extra for dusting
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 1/2 cups buttermilk
1 pound kalamata olives, pitted and chopped
1 pound fresh tomatoes, washed, cored, thinly sliced
1/2 pound red onion, peeled and thinly sliced
10 ounces soft goat cheese, crumbled
1/4 cup extra-virgin olive oil
2/3 cup chopped fresh basil
Basil springs for garnish
Preheat the oven to 450 degrees. With the butter, lightly coat two 11-inch tart pans with removable bottoms.
In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Cut in the butter pieces using a pastry blender or two knives until the mixture resembles oatmeal.
Slowly add the buttermilk, stirring briskly with a fork. Mix just until the buttermilk is incorporated.
On a lightly floured clean work surface, place the dough and divide into 2 equal pieces. Press each piece into the prepared tart pans, using your knuckles to press the dough to the outer edges. If the dough offers too much resistance, let it rest for just a few minutes.
Prick the bottom of the tart shells with a fork, then bake until crisp and brown, about 20 minutes. Remove from oven and set aside.
Reduce the oven temperature to 375 degrees.
Sprinkle the shells with the chopped olives. Top with tomato and onion slices and goat cheese. Drizzle each tart with 2 tablespoons of the olive oil.
Return the tarts to the oven and bake until the tomatoes have softened and the cheese is just beginning to brown, about 20 minutes. Remove from the oven and sprinkle with basil. Let sit 15 minutes.
Remove the sides of the tart pans and gently slide tarts onto a cutting board. Cut in small wedges and serve garnished with basil sprigs.
Makes two 11-inch tarts or 40 small wedges